Incorporate rest of the ingredients with the mashed potato in the order listed. Work together to form a sticky round ball.

Roll ball out into long sausage – you’ll probably make several. Cut into 25cm lengths.

Poach these in boiling salted water. As soon as the gnocchi rise to the surface scoop them out. This normally takes around four to five minutes. Depending on the size of your pan you may well want to do this in batches.

Set gnocchi aside. They will keep in a fridge for up to two days.

Ingredients for finished dish

Parmesan velouté

Ingredients:

25 g shallot

knob of butter125 ml white wine

35 ml vermouth (preferably Noilly Prat)

125 ml vegetable stock

250 ml double cream

75 g (approx) parmesan

Warming the finished dish

Method

Sweat the shallots in a knob of butter

Add the white wine and reduce by at least half until it becomes quite sticky without being reduced to a sticky mass.